Nothing like a warm hearty soup on a cold winter’s day. Inspired from my Portuguese background this soup is a staple in the Portuguese diet, and reminds me of my childhood. Best part is it’s even better on the second day. This soup is great for meal prep for the week.
Total Time: 48 min. Prep Time: 10 min. Cooking Time: 38 min. 6 servings, about 1¼ cups each
1 Tbsp. olive oil
8 oz. turkey kielbasa sausage, sliced
2 cloves garlic, minced
2 to 3 medium leeks, chopped, just white and light-green parts
1 bunch kale, stems removed and discarded, torn (about 4 cups)
1 (15-oz.) can kidney beans, drained, rinsed
1 (14.5-oz.) can diced tomatoes, no added salt
6 cups low-sodium organic chicken (or vegetable) broth
Ground black pepper (to taste; optional)
Heat oil in large saucepan over medium-high heat.
Add kielbasa; cook, stirring frequently, for 3 to 4 minutes, or until browned.
Add garlic, leeks, and kale; cook, stirring frequently, for 3 to 4 minutes, or until soft.
Add kidney beans, tomatoes, broth, and pepper (if desired). Bring to a boil. Reduce heat to medium; cook, stirring occasionally, for 30 minutes.
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